Archive for the ‘Mughlai Recipes’ Category

Seekh Kebab is one of the most popular South Asian and Mughlai cuisines. With this article we are featuring easy preparation method of famous Seekh Kebab Recipe. 

Ingredients 

• 450 gm (1lb): Lamb minces
• Following should be all chopped together:
• 2 medium size: Onions
• 5 cloves: Garlic
• 1.5cm: (0.5 inch) of ginger
• 1-2: Green chilli (de-seeded)
• 2-4 sprigs: Fresh coriander 

Dry Masala:

• 2-3: Cardamoms (small, green, ground)
• 1-2: Cardamom (Black, ground large)
• A pinch to 1/2 a tbs: Chilli powder
• 1/2 a tbs: Salt
• 1/2 a tbs: Garam masala
• 1/2 a tbs: Cumin seeds (whole)
• 1 tbs: Dry coriander 

Seekh Kebab Preparation Method 

Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Tandoori Chicken is a famous Mughlai cuisine. This recipe is famous worldwide. Check about easy preparation method of Tandoori Chicken. 

Ingredients 

• 8 no: Large Chicken pieces
• 11/4 cup: Yogurt
• 2 tbs: Lime Juice
• ½ quantity: Chopped Onion
• 3-4: Dried Red Chillies
• 2 tsp: Coriander Seeds
• 2 cloves: Crushed Garlic
• 1″ piece: Grated Ginger
• 1-2: Clove
• 2 tsp: Garam Masala
• 2 tsp: Chilli powder
• Salt to taste 

Method of Preparation of Tandoori Chicken 

Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.

Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.

Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.

Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.

Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.

Keep pouring oil and masala over the chicken pieces in between.